Chimichurri Tomato Salad
Servings: 8 servings
Calories: 143kcal
Equipment
Ingredients
- 4 pints ripe cherry or grape tomatoes (8 cups)
- 1 cup packed parsley
- 2 cloves garlic (peeled)
- 6 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
Instructions
- Slice the tomatoes in half and place in a large bowl.
- Add all remaining ingredients to a food processor. Puree until smooth.
- Pour the chimichurri sauce over the tomatoes and toss to coat. Cover and refrigerate until ready to serve.
Notes
This salad will keep in the refrigerator up to 6 days.
Nutrition
Calories: 143kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 237mg | Potassium: 623mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2655IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 2mg